SWEET SOUTHERN APPLE SPICED CORNBREAD

Makes 1 – 10 1/2″ Cast Iron “Chicken Fryer” Skillet-full (Or 2 – 9″ deep dish pie plates-full, or one 13×9 pan)

1 1/2 cups sugar

1 stick butter, softened

1/2 tsp vanilla

3 extra-large eggs, room temp

2 cups water

2 cups Indian Head Old Fashioned Stone Ground Yellow Corn Meal

2 cups flour

1 Tbl. fresh baking powder

1 tsp. salt

1/2 tsp. cinnamon

1/2 tsp. Pumpkin Pie Spice (mine includes cinnamon, ginger, nutmeg and allspice)

1 Red or Golden Delicious apple, peeled and coarsely grated up to core, (discard core or toss for the birds)

DIRECTIONS:

Preheat oven to 400 degrees.

Spray the inside of 10 1/2″ cast iron deep chicken fryer with butter-flavored cooking spray. (*Or 2 – 9″ deep dish pie plates or one 13×9 pan.) Set aside.

In large mixer bowl, beat sugar and butter. Scrape sides and bottom, add vanilla and beat again until well blended.

Beat in eggs until very well blended. Beat in water and cornmeal,  scraping bowl as needed to make sure all is incorporated.

Sift, or whisk well to mix, flour, baking powder, salt, cinnamon and Pumpkin Pie Spice into medium bowl.

Add to batter with the grated apple, and mix until just blended and moistened but still lumpy. DON’T over mix. 

Pour batter into prepared pan (or pans) of choice, scraping with a spatula to add all.

*For one large cast iron pan, bake at 400 degrees for 35 minutes, reduce heat to 350 and continue to bake for 8-10 minutes longer until toothpick inserted near center comes out clean.

**13×9 pans and 9″ deep dish pie plates only take about 35 minutes at 400 using the toothpick doneness test as well.

Let cool almost completely before serving. Pieces can be rewarmed in the microwave.

Serve warm with soft butter and honey if desired. 

Store covered tightly at room temperature. Even better the next day!